Whole Wheat Potato Oat Bread or Food Storage Bread

1 1/2 cups warm water
1 cup water with 4 TB powdered milk
4 1/2 tsp yeast
1/4 cup oil
1/3 cup honey
2 1/2 tsp salt
2 eggs, beaten
1 cup potato flakes
1 cup oats
2 cups white flour
2 1/2 cups whole wheat flour

Combine warm water with yeast and let bloom for 10 minutes. add rest of ingredients. Slowly add flour until dough pulls away from the sides of the bowl. Knead for about 7 minutes in mixer. Place dough in a lightly oiled large bowl. Cover with plastic wrap or a damp kitchen towel. Let rise until doubled in size. Punch dough down and divide into loaves. Place loaves in greased loaf pans. Let rise again until doubled in size. Bake at 350 degrees for 30 minutes.

***After the first rise the dough can be separated and shaped in loaves and then frozen in the bread pan. It must be wrapped well in plastic wrap as well. When ready to cook. Defrost dough and let rise til double in size. This takes several hours.